Essentials of Food Process Engineering provides basics and fundamentals of engineering subjects to students with a non-mathematical background who are perusing graduation and post-graduation career in Food Science and Engineering. This book is also useful as a handy refresher text for those involved in plant science and managers in the food processing and dairy industries. Beginning with engineering calculations, it covers the important topics like mass and energy balance, heat and mass transfer, psychrometry and refrigeration, etc., which are extensively used in Food Process Industry. A separate chapter on instruments for measurement of various parameters including measurement of food parameters is included.

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Bibliographic Details

Title: Essentials of Food Process Engineering
Publisher: Taylor and Francis Inc, US
Publication Date: 2009
Language: English
ISBN 10: 1439803102
ISBN 13: 9781439803103
Binding: Hardback
Edition: 1st.
Condition: New
Dimensions: 7 inches width by 1.05 inches height by 10 inches depth
Weight: 900 grams

About this title

Synopsis

Essentials of Food Process Engineering provides basics and fundamentals of engineering subjects to students with a non-mathematical background who are perusing graduation and post-graduation career in Food Science and Engineering. This book is also useful as a handy refresher text for those involved in plant science and managers in the food processing and dairy industries. Beginning with engineering calculations, it covers the important topics like mass and energy balance, heat and mass transfer, psychrometry and refrigeration, etc., which are extensively used in Food Process Industry. A separate chapter on instruments for measurement of various parameters including measurement of food parameters is included.

About the Author

Rao\, Chandra Gopala

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